Nutritious Spinach and Nori Seawed Soup

the soup warms up the cold winter evenings!!

I wanted to make a simple side dish soup for Western- or Chinese-style dishes. For 2 servings. Recipe by Rachis

This is the soup that comes with Chinese takeout.Seasoning with only chicken soup powder makes the soup taste just like a Chinese restaurant's!The spinach and beaten egg go well with the potato starch thickening. Recipe by cookpading

Two spinach in one soup. With the overpowering unami from anchovies and garlic, this is a perfect soup for everyday consumption. Best served on a bowl of piping hot white rice.

I bought the fresh spinach noodle from the local restaurant and cook it for my kids breakfast to bring to school.

I tried this soup while in Toronto, and it had me hooked! I put my own spin to it and it's even better than I remember!!! Taste it and see!!!

I'm not so keen on miso soup, but I love the combination of spinach and aburaage .Adjust the amount of miso to your liking. I use blended miso. Recipe by Tomomaki0313

#resolutions

I've recently been ill and this is the first thing that came to mind. I remember being given a similar dish as a child when I had the flu, over the years I grew up and this is still one of the easiest and filling recipes on my list to make, with some tweaking to use my taste buds.

MY VERSIONVEGAN SOUP /NON VEGAN SOUPWITH EASY ADD ONLOVING IT

This is a traditional, easy and healthy way for Indonesians in cooking spinach as soup.

A nice and tasteful recipe that is great for a cold winter's day. This is a recipe my mother makes often.

Challenge was to use up a bunch of spinach. Household members love sweet potatoes so combined the two to create a hearty soup.

I wanted a soup with a kick of ginger.I love ginger. It's best to grate it raw, but you can also use tubed ginger. Recipe by Tanshin funin no ryourinin

Cooking and eating are interwoven with my life experiences and memories. Although I do not have a collection of cookbooks in my kitchen, I do have a collection of vivid memories from childhood, from travelling, from work, and of the people I’ve met or grew up with. My memories are always combined with and connected to those of certain dishes.I love to tell stories and to cook; in fact, there is a unique connection at a very basic, universal level between the recipes and the stories; between receiving and giving, between biology and psychology. I learned or remembered the tastes of most of the dishes I create by remembering their aromas.My recipes are predominantly Middle Eastern in origin, with others from Latin America and North America, Asia and Africa. In almost all I’ve altered the ingredients somewhat from the traditional recipes to reflect the flavors that have evolved in my version of these dishes over the yearsThis Lebanese soup is a meal in itself if served with bread. It’s a great winter dish as it is very hearty and incredibly healthy. It is also very easy to make.This recipe is taken from my book "Scents of Memory: A Delicious Fusion of Stories and Healthy, Affordable Recipes from Around the World." Please check it out on Amazon

I have always loved lentil soup but always get it in the can. Finally I decided that it was time to make it the way I have always had it. And this recipe is exactly how I like it!

Seaweed soup is originally come from South Korea. This is a very special dish especially on birthday or when a woman giving birth this is the first dish that they have to eat so her body can recovery faster.

A light and delicious soup that is quick and easy to make! It's also very adaptable to what's in your refrigerator - a reminder of how so much can be made from so little. #nikicuisine 😋Recipe source: Mark Bittman

My mom used to make this soup for me whenever I was sick. It would always make me feel better. Makes about 8 cups of soup

A nutritious mushroom soup was just what Little Red Riding Hood's grandmother needed to get well quickly. 😉 I got inspiration from this recipe, to which I made some changes: https://cookpad.wasmer.app/gr/sintages/3071518-manitarosoupa-eukoli-kai-nostimi?invite_token=dsqdgoJpkoNaide1aX9ggiXh6shared_at=1609686630

I wanted to eat a refreshing soup, so I used ponzu. The spiciness of ra-yu makes you crave for more.Please adjust the amount of ra-yu to your liking. Recipe by annnnn

Since I was chosen to try out Ajinomoto's new consommé products I decided to make a slightly sweet soup with soy milk.The ground toasted sesame seeds make this recipe stand out. If they're used in conjunction with the soy milk, they produce a nice, full flavor.Since this soup is prepared the night before, the root vegetables will become soft and tender and the consommé will give the soup a rich taste.Spinach tends to change color once cooked so this should be prepared in the morning. Recipe by Jikana

This amazing soup is mostly cooked in northern Iran. They serve it with Iranian yoghurt as topping.#iran_cookery

I love potage, and I end up consuming a lot of spinach with this potage soup.It's a good idea to separate stems and leaves of the spinach ahead of time.If it's spring time, you can use sweet onions. They add sweetness to the soup and it is delicious.○I had parsley, so I sprinkled it on top.Adding grated cheese at the end makes the soup richly-flavored and delicious. Recipe by miharun327

I added cabbage to my usual wakame seaweed and garlic soup.For salted wakame, as per the instructions, soak in water to remove excess salt, then cut into bite-sized pieces.For fresh wakame, rinse well and cut into bite-sized pieces.If you prefer a more fully stewed cabbage-like texture, simmer for about 10 minutes during Step 4. Recipe by Mabo-

This is my family's standard miso soup. My mother often used to make it.The eggs will spread if you add them to the water first, so add the spinach first and you shouldn't have any problems. Recipe by Yuuyuu0221

I love Spinach Artichoke Dip and decided it would make an excellent soup. The family loves it. We serve it with pan toasted bread seasoned with Garlic Butter.

I made this with what I had on-hand at the time. I love cheese so I use quite a lot in this recipe. The ingredient quantities are easy to remember since the milk, stock cube and cheese quantities are all "4"s.Be sure to being cooking the onions before adding the spinach, and continue to cook until the onions are soft. It's okay if some liquid remains in the spinach after pressing. If you don't have Krazy Salt, just use regular salt. Recipe by Milk to Cocoa to Momo

A Vietnamese home meal in New Zealand.